EASY Make ahead Gluten free Carrot Cake Bread Pudding! A Healthier gluten free carrot cake recipe in breakfast form and dairy free!
I am convinced that leap year means this year is just going to LEAP by. Okay I am a bit dramatic and corny, but ya’ll. How is it almost March? We’re we just celebrating Christmas and feasting on Holiday Grub? Yes, yes we were. And now, we’ve got 2 more holidays ahead this month. I know this because pinterest is going CRAZY with green recipes, carrot cake recipes, and brunch bread pudding recipes. I am also convinced that pinterest was designed by a type A personality woman. You know, the woman that plans months in advance. We all know this, right?
Well, sorry folks, I am not as type A when it comes to planning holiday dinners in advance. But I will say this, I am that “Type A” when it comes to finding a healthy gluten free holiday recipe alternative. You know this! And why it took me 3 times to make this “healthified” make ahead gluten free carrot cake bread pudding. Yes, made it three times. This includes finding a perfect gluten free carrot cake bread pudding topping that not loaded with sugar. Let’s just say my whole family will have extremely good eyesight from eating all the carrots!
Okay, so out of all those trial and error gluten free carrot cake bread pudding attempts, I realized something. We should not try to complicate food. And the key to making a holiday day dish healthy and gluten free is to KEEP it SIMPLE! I know, I always learn the hard way with this concept, but better me than you.
What do I mean by keep it simple? I mean use REAL ingredients you have on hand to naturally enhance the flavors!
For this gluten free carrot cake bread pudding recipe, I used Silk Unsweetened Cashewmilk and a handful of other basic ingredients that were already in my kitchen. Including CARROTS, cinnamon, walnuts, and, dates.
Silk Unsweetened Vanilla Cashewmilk was then used to soak the gluten free french bread and then again to make thin out my maple cashew cream cheese topping!
Gotta love that Silk milk! It’s all the smooth deliciousness of a creamy milk without the lactose, sugar, dairy, and casein. Silk really has done a great job of perfecting their unsweetened non dairy milks. I’ve used their coconut milk, almond, and cashew milk in several recipes where real milk has been required.Plus they don’t add any extra preservatives. See, simple.. uncomplicated!
All the Unsweetened Silk non dairy milks are a great light and vegan/non-dairy substitute. In my humble opinion. But I think the unsweetened vanilla cashew milk made the perfect compliment for this carrot cake gluten free bread pudding recipe! Plus carrots and cashews just have a nice ring to it, don’t you think?
Ready to dive into Spring with this recipe? I’ll get you started.
To make ahead, simply let the carrots and dates and spices/sugar soak in bowl overnight. You can prep that then add that to the gluten free cubed bread. Toss it together, add to a baking dish, then pour the egg mixture on top the morning of. Let it all sit for a few hours if you want it extra moist. This is optional but it really brings out the flavors in the gluten free carrot cake bread pudding.
Be sure to use day old gluten free french bread or very stale bread if you are making the pudding ahead of time.
Once baked you can drizzle with maple syrup and a little coconut oil. I like to mix the two together and then drizzle over the carrot cake bake when it’s hot! So good!
Or feel feel to thin out my vegan maple cashew cream frosting recipe with a few tablespoons of the silk unsweetened Vanilla cashewmilk. By doing s you can easily spread the frosting onto each piece before serving. This is great options for those are looking for more substance without adding too much sugar or dairy. Ya know?
Do you have a classic or gluten free carrot cake recipe? Do share!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.